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We love eggs, especially omelets, and like them lightly-browned. No runny whites in this house, and I think they're more visually appealing when browned a little, anyway.
agree
I expect to see alittle browning on omelets when having breakfast out
I do not expect to see browning on scrambled eggs when having breakfast out
Ok I admit I'm not a huge egg fan but I can cook them pretty well. The thing I keep hearing is to not let omelets or other egg dishes get brown. In fact it seems that most egg dishes are served under cooked, still slightly slimy when I see Food Network. What the deal?
That's properly cooked you mean.
The "brown" you are referring too is chemically different, has a different composition, taste and texture. Many people think the edges of over-cooked fried eggs tastes like plastic, for example. The more subtle gentle browning spread out on an omelets does taste different - but not nasty like plastic.
...The more subtle gentle browning spread out on an omelet does taste different - but not nasty like plastic.
I know a lot of people do like some subtle browning on their omelettes. However, when I make my custardy French omelettes, they are expected to have no browning whatsoever. In fact, I rely on carryover cooking to finish the omelettes off the heat source.
I know a lot of people do like some subtle browning on their omelettes. However, when I make my custardy French omelettes, they are expected to have no browning whatsoever. In fact, I rely on carryover cooking to finish the omelettes off the heat source.
Quite true
Some people are unaware that scrambled eggs will actually continue to cook more done, even after being removed from the heat source. As will most other foods. Its just more noticeable with eggs due to the small time window of done and over done.
I know a lot of people do like some subtle browning on their omelettes. However, when I make my custardy French omelettes, they are expected to have no browning whatsoever. In fact, I rely on carryover cooking to finish the omelettes off the heat source.
I know a lot of people who like eggs "custardy" regardless of the way they're prepared. LOL Not me.
Brake the egg over the pan, trying not to brake the yoke.
Let the egg whites cook from a clear to a white look.
After the egg whites are white, no more or very little clear to them, I then brake the yokes and mix that all in.
That's exactly the way I do scrambled eggs. They have to have visible white in them.
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